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The amylose-amylopectin ratio influences starch properties. A higher amylose content is associated with slower starch digestion thus reducing the postprandial plasma glucose response and improving the overall postprandial metabolism. So far, limited evidence is available on the metabolic effect of wheat-based foods rich in amylose. This randomised controlled study investigated the acute metabolic effects of amylose-rich wheat-based breads in overweight subjects focusing on potential mechanisms.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| 70% amylose bread | Experimental | Mixed meal with 80g of available carbohydrates coming mainly from high-amylose bread (made with 70% high-amylose flour) |
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| 85% amylose bread | Experimental | Mixed meal with 80g of available carbohydrates coming mainly from high-amylose bread (made with 85% high-amylose flour) |
|
| Control bread | Active Comparator | Mixed meal with 80g of available carbohydrates coming mainly from conventional bread |
|
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Test meal | Other | Participants received in random order the three test meal (700Kcal, 80g available carbohydrates) containing breads prepared with amylose-rich wheat flours (70% or 85%) or conventional flour. Blood samples were collected at fasting and every 30 minutes over 4 hours. Breath hydrogen was evaluated as a marker of intestinal fermentation. Participants underwent Visual Analogue Scale to assess subjective appetite sensations. After 4 hours, all participants consumed a standard lunch (700 kcal, 100 g available carbohydrates) identical on all the three experimental days to evaluate the "second meal effect" from breakfast to lunch. |
| Measure | Description | Time Frame |
|---|---|---|
| 2-hours blood glucose response | incremental area under the curve | over 2 hours after the test meal |
| Measure | Description | Time Frame |
|---|---|---|
| 2-hours blood insulin response | incremental area under the curve | over 2 hours after the test meal |
| 4-hours blood glucose response | incremental area under the curve |
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Inclusion Criteria:
Exclusion Criteria:
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| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Federico II University | Naples | Naples | 80131 | Italy |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 36913446 | Derived | Costabile G, Vetrani C, Calabrese I, Vitale M, Cipriano P, Salamone D, Testa R, Paparo L, Russo R, Rivellese AA, Giacco R, Riccardi G. High Amylose Wheat Bread at Breakfast Increases Plasma Propionate Concentrations and Reduces the Postprandial Insulin Response to the Following Meal in Overweight Adults. J Nutr. 2023 Jan;153(1):131-137. doi: 10.1016/j.tjnut.2022.10.007. Epub 2022 Dec 20. |
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| ID | Term |
|---|---|
| D006943 | Hyperglycemia |
| ID | Term |
|---|---|
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
| D009750 | Nutritional and Metabolic Diseases |
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|
| over 4 hours after the test meal |
| 4-hours blood insulin response | incremental area under the curve | over 4 hours after the test meal |
| intestinal fermentation | breath test for the detection of hydrogen production | over 4 hours after the test meal |
| glucose response | Second meal effect | over 2 hours after the standard meal |